Makes: about 1/2 cup | Prep Time: 10 minutes | Optional Chill Time: 30 minutes
This is a small batch recipe that makes about 1/2 cup of Jalapeño Ranch Dressing. Need more? It’s easy to double or triple the recipe! It comes together quick (about ten minutes), but tastes better if you make it ahead and let it chill in the refrigerator.
Skip the bottled dressing. This homemade jalapeño ranch dressing is brighter, fresher, and packed with fresh herbs! It only takes about 10 minutes to make, and the fresh lime juice, jalapeño, and herbs create a such a fresh flavor that’s hard to find in bottled dressing.
This recipe has a pretty standard ranch dressing base (which I based off of my Small Batch Ranch Dressing), but I added fresh cilantro, fresh lime juice, and fresh jalapeños for extra flavor and kick! If you can, let it chill for at least 30 minutes so the flavors really blend together. It’s even better the next day if you want to make it really far ahead, too!
Ingredients
- 1/3 cup Sour Cream or Greek Yogurt
- 1 tablespoon Mayonnaise (I like Duke’s)
- 1/2 medium Fresh Jalapeño (about 1/4 cup of thick slices)
- 1 1/2 tablespoons finely chopped Fresh Cilantro
- 1 tablespoon finely chopped Fresh Parsley
- 1 teaspoon finely chopped Fresh Dill
- 1 teaspoon finely chopped Fresh Chives
- 1 teaspoon Fresh Lime Juice
- 1/4 teaspoon Garlic Powder
- 1/4 teaspoon Onion Powder
- 1/4 teaspoon Diamond Crystal Kosher Salt (or to taste)
Ingredient Notes
- Sour Cream / Greek Yogurt: Sour cream makes it extra rich and creamy, and has more flavor (I’m almost always team sour cream). Greek yogurt gives it more protein, makes it a little lighter, but does make it a little tangier.
- Mayonnaise: Duke’s is my fave! Just a tablespoon adds awesome flavor and a little richness. Add a little more if you like an extra rich ranch, or leave it out if you’re not a mayo fan. It’ll slightly change the flavor and texture, but it’ll still be delicious!
- Jalapeño: I just use half of a medium jalapeño. (about 1/4 cup of thick slices). Leave the seeds and membranes in for more heat, or remove them out if you’re wanting more of the flavor without the heat.
- Fresh Herbs: Parsley, dill, and chives give it that classic ranch flavor. I love to add cilantro for a little twist, and it’s great with jalapeños. Leave the cilantro out if you’re not into it.
- Salt: Start with 1/4 teaspoon, but add more if it seems like it needs more flavor.
Directions
Step One: Blend Everything Together. Add the sour cream (or Greek yogurt), mayonnaise, jalapeño, cilantro, parsley, dill, chives, lime juice, garlic powder, onion powder, and salt to a food processor or blender.
Step Two: Blend until Creamy. Blend until smooth and creamy, scraping down the sides as needed.
Step Three: Season to Taste! Taste and adjust the seasoning. Most of the time I end up adding another pinch of salt, but feel free to add another squeeze of lime, more jalapeño, or extra herbs until it’s exactly how you like it!
Recipe Tips & Tricks
- To thin it out, add a splash of milk, buttermilk, or a little more lime juice.
- To make it thicker, add more sour cream or mayonnaise.
- To use dried herbs, decrease the amounts by half. (So about 1/2 tablespoon dried parsley, 1/2 teaspoon each of dried dill and chives.) I recommend sticking with fresh cilantro no matter what.
- Make it extra spicy by adding the entire jalapeño, along with the seeds.
- Finely chop the fresh herbs before blending. It’s kind of a pain, but it helps them evenly blend into the dressing.
What to Serve with Jalapeño Ranch
- Dunk Chicken Tenders into it
- Add to these Buffalo Chicken Lettuce Wraps
- Use in these awesome Chicken Bacon Ranch Wraps
- Drizzle over Fish Tacos
- Spread onto Turkey Zucchini Cheddar Burgers or Grilled Chicken Sandwiches
- Serve with my favorite Taco Salad
- Dip Sweet Potato Fries into it
- Spoon over Chicken Fajita Rice Bowls
- Dunk Poblano Chicken Quesadillas into it
- Drizzle onto Nachos!
Make it Yours!
- Not into Cilantro? Leave it out! This dressing is still great without it.
- Give it a Southwestern Kick. Add a pinch of cumin (like 1/4 teaspoon), or make it a little smoky with 1/4 teaspoon of smoked paprika.
- Love extra heat? Stir in your favorite hot sauce for an easy extra kick.
- Add Avocado! Toss half an avocado in with everything else for an extra thick and creamy dressing!
By the way, if you’re into small batch recipes, sign up for my newsletter! I share fun, fresh small batch recipes with you every single week!
How to Store & Reheat Leftovers
Refrigerator: Store leftover jalapeño ranch dressing in an airtight container in the refrigerator for up to 4 days. Stir it before serving in case it separates a little.
Freezer: I don’t recommend freezing this dressing, unfortunately. The dairy ingredients can separate once it thaws. But luckily it’s a small batch recipe, so there shouldn’t be much leftover to freeze anyway! ☺️
More Small Batch Dressing Recipes
- My SUPER popular Small Batch Ranch Dressing (the ORIGINAL! There are countless rave reviews for this one!)
- Maple Balsamic Dressing that is SO, so good with any green!
- This Kale Salad Dressing that is perfect for a couple of salads!
- This really fun Miso Caesar Dressing OR Greek Yogurt Caesar Dressing for a lighter take!
- Not a dressing, but this Cilantro Sour Cream Sauce is sooooo good with carnitas sliders!
If you make this jalapeño ranch dressing and love it, please leave a comment and a star rating below! It genuinely means so much and helps other people find my recipes. You can also tag me on Instagram @aflavorjournal so I can see what you’re making! 🙌
xx Sara
Creamy Jalapeño Ranch Dressing (Small Batch)
Ingredients
- 1/3 cup Sour Cream or plain Greek Yogurt
- 1 tablespoon Mayonnaise
- 1/2 medium Jalapeño about 1/4 cup of sliced jalapeño
- 1 1/2 tablespoons finely chopped Cilantro
- 1 tablespoon finely chopped Parsley
- 1 teaspoon finely chopped Dill
- 1 teaspoon finely chopped Chives
- 1 teaspoon Fresh Lime Juice
- 1/4 teaspoon Garlic Powder
- 1/4 teaspoon Onion Powder
- 1/4 teaspoon Kosher Salt plus more to taste
Instructions
- Combine Ingredients in a Small Food Processor. Add the sour cream (or Greek yogurt), mayonnaise, jalapeño, cilantro, parsley, dill, chives, lime juice, garlic powder, onion powder, and salt to a food processor or blender.
- Blend until Creamy. Blend until smooth and creamy, scraping down the sides as needed.
- Season to Taste! Taste and adjust the seasoning. Most of the time I end up adding another pinch of salt, but feel free to add another squeeze of lime, more jalapeño, or extra herbs until it’s exactly how you like it!
Notes
Nutrition
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